Pronto Vegetarian Peppers Recipe

4.5 16 11
Pronto Vegetarian Peppers Recipe
Pronto Vegetarian Peppers Recipe photo by Taste of Home
Publisher Photo

Pronto Vegetarian Peppers Recipe

Read Reviews
4.5 16 11
Publisher Photo
In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil. —Renee Hollobaugh, Altoona, Pennsylvania
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 large sweet red peppers
  • 1 cup canned stewed tomatoes
  • 1/3 cup instant brown rice
  • 2 tablespoons hot water
  • 3/4 cup canned kidney beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 2 green onions, thinly sliced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 tablespoon grated Parmesan cheese

Directions

Cut peppers in half lengthwise; remove seeds. Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender.
Combine the tomatoes, rice and water in a small microwave-safe bowl. Cover and microwave on high for 5-6 minutes or until rice is tender. Stir in the beans, corn, onions and pepper flakes; spoon into peppers.
Sprinkle with cheeses. Microwave, uncovered, for 3-4 minutes or until heated through. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pronto Vegetarian Peppers in Taste of Home June/July 2009, p28

Nutritional Facts

2 stuffed pepper halves: 341 calories, 7g fat (3g saturated fat), 19mg cholesterol, 556mg sodium, 56g carbohydrate (16g sugars, 11g fiber), 19g protein.

  • 2 large sweet red peppers
  • 1 cup canned stewed tomatoes
  • 1/3 cup instant brown rice
  • 2 tablespoons hot water
  • 3/4 cup canned kidney beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 2 green onions, thinly sliced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 tablespoon grated Parmesan cheese
  1. Cut peppers in half lengthwise; remove seeds. Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender.
  2. Combine the tomatoes, rice and water in a small microwave-safe bowl. Cover and microwave on high for 5-6 minutes or until rice is tender. Stir in the beans, corn, onions and pepper flakes; spoon into peppers.
  3. Sprinkle with cheeses. Microwave, uncovered, for 3-4 minutes or until heated through. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pronto Vegetarian Peppers in Taste of Home June/July 2009, p28

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Reviews forPronto Vegetarian Peppers

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MY REVIEW
katlaydee3 User ID: 3741999 256386
Reviewed Nov. 4, 2016

"I thought these were okay but not great. I guess for me I really missed the meat; some sausage or ground beef would have been good."

MY REVIEW
Chris-Dan User ID: 6948908 141854
Reviewed Jul. 23, 2014

"Good idea - hubby loves stuffed peppers...thanks Renee!"

MY REVIEW
csteve04 User ID: 3413037 114513
Reviewed Jan. 5, 2013

"Made these the other night & loved them. Work great as leftovers if you make extras. We had small peppers so we used 4 small peppers, a 14.5 oz can of stewed tomatoes & increased the rice to 1/2 cup. Also finished the peppers off in the oven. Excellent"

MY REVIEW
toddr311 User ID: 5083114 114425
Reviewed Nov. 19, 2012

"I made them in the oven instead of the microwave and they were still delicious. I baked at 400 for 30 minutes. Fantastic recipe!!"

MY REVIEW
lefty11 User ID: 6163125 141853
Reviewed Feb. 27, 2012

"Looks fantastic! Anyone have any advice on how to make it in the oven instead of microwave?"

MY REVIEW
MBawden User ID: 336151 93920
Reviewed Feb. 22, 2012

"I have made this many times. My husband insists on meat with his meals and so I slice a cooked chicken/apple sausage link into rounds and tuck them into the filled peppers. Totally delicious!"

MY REVIEW
suesews User ID: 1320493 105427
Reviewed Jun. 8, 2011

"Unless you are needing to count grams of carb for a meal serve this with a side of pasta if you wish.

I would probably favor some fruit plus salad to serve with it.
Yes, the combo of beans and corn provide a complete protein for your digestive system."

MY REVIEW
marysf User ID: 4221636 160398
Reviewed Jun. 7, 2011

"Yes would make again. Husband is meat eater so he had a couple of chicken sausages too. Had small salad of fresh tomatoes cucumber, onions and bell peppers marinated in raseberry vinaigrette."

MY REVIEW
bziol User ID: 698746 174389
Reviewed Jun. 7, 2011

"Plan on trying this tonight since the heat index here is over 100 degrees and this is a totally microwave dish. I don't have any stewed tomatoes on hand so I'll just use some flavored canned ones. I personally don't think there's anything wrong with serving this with pasta and understand some people may have a problem with it. Just rate the recipe on its own merit and serve it however you like."

MY REVIEW
jnewtowne User ID: 4636489 89621
Reviewed Jun. 7, 2011

"people who are non-vegans may not know that the combo of beans and rice yields a complete protein equal to meat. Sometimes just knowing this adds to satisfaction with the food."

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